These gluten-free, dairy-free, grain-free crackers come together super quick and make a great snack. They are the perfect snack and can be made with spices you already have on hand. Top with anything from deli meat to guacamole. You’ll want to make these over and over again and might even want to consider doubling the recipe!
- 1/2 cup chia seeds
- 1/2 cup sunflower seeds
- 1/2 cup sesame seeds
- 1/2 cup almond flour
- 1 tsp garlic powder
- 1 tsp chili powder (Sub your favourite spice or spice mix (taco seasoning, ranch seasoning, dill, sage, etc))
- 1/4 tsp sea salt
- 1 cup water
Preheat oven to 325°F
Line a large baking sheet with parchment paper
Combine the seeds and almond meal in a bowl
In a separate bowl, whisk the remaining ingredients
Pour the liquid mixture into the seed mixture and stir until thick and combined. You might have to let it sit for a minute or two to absorb all of the liquid.
Spread mixture onto the parchment lined baking sheet, pressing down using the back of a spoon. Then place another piece of parchment paper over the mixture and roll it out with a rolling pin until it’s as thin as you can make it. If you don’t have a rolling pin you can also just spread it out using your hands.
Carefully remove the top layer of parchment paper and sprinkle the top with extra sea salt.
Bake for 30 minutes.Remove from the oven, cut into bite sized crackers using a knife or pizza cutter, then flip them over and bake for another 25 minutes.
Allow to cool completely on the pan. Store in a sealed container for two weeks (trust me, they will never last two weeks!)